Chef Pradip Rozario recreates the essence of Puja with recipes for a festive spread

Durga Puja is the greatest festival of Bengal and it’s an unmatched package of romance, music, adda and beauty. For the four days of Puja everyone steps outside their routine lives and celebrates the season with passion. Here are some recipes — classic favourites — that can never lose their charm for any Indian worth his bite. Have a happy Puja!

Mutton kassa

Ingredients

750gm mutton leg (cut into cubes)
4 onions,
sliced 200gm tomatoes,
chopped 25gm ginger paste
25gm garlic paste
½ cup mustard oil / vegetable oil
15gm coriander leaves,
chopped 2 bay leaves

2tbs red chilli powder
2tbs jeera powder
15gm whole garam masala
2tbs coriander powder
2tbs turmeric powder
Salt to taste
Water as required

Method

In a steel bowl marinate mutton cubes with part of ginger-garlic paste, oil and the spices and keep aside for an hour. Now in a karai heat rest of the oil, add bay leaves and whole garam masala, stir fry, put sliced onion and sauté until they turn transparent and slightly golden brown. Add the marinated mutton pieces and “bhuno” (stir) while adding the rest of the spices. Keep turning the mutton pieces with the spatula. Add the chopped tomatoes and simmer, slowly pouring water as required and stir continuously until the oil comes on the surface and the mutton becomes tender. Sprinkle coriander leaves and cover. Serve hot with luchi.

Bhapa chingri

Ingredients

4 lobsters with shells
1tbs white mustard paste
½ cup curd
1tbs jeera powder
Slit green chillies
Salt to taste
1tbs coriander leaves,
chopped 1tbs freshly grated coconut
1tbs desi ghee
½tbs lemon juice
One clay pot

Method

In a clean bowl marinate lobsters with lemon juice, mustard paste, curd and seasoning. Now in a clean clay pot dish, place the marinated prawns. Sprinkle with slit green chillies, chopped coriander leaves, grated coconut and cover with the lid. Cook in the microwave or steam in a clay pot for 15 minutes. Just before serving, open the lid and sprinkle ghee. Serve hot with steamed rice.

Katla maachher kalia

Ingredients

275gm Katla maachh
1tbs ginger paste
2tbs garlic paste
4tbs chopped onions
1cup chopped tomatoes
½ cup curd
½tbs cumin powder
1tbs turmeric powder
1tbs red chilli powder
1tsp garam masala powder
½tbs coriander powder
½ cup fresh coriander leaves, chopped
Salt to taste
½ cup mustard oil/ vegetable oil
1tbs lemon juice
Water as required

Method

Marinate the fish with lemon juice, half-tablespoon turmeric powder, half-tablespoon chilli powder and seasoning. Keep aside for at least 1½ hour. In a non-stick frying pan heat oil and fry the fish turning both the sides until crisp on the surface, but not completely cooked through. Remove and set aside.

For the gravy: Heat oil in a pan and sauté chopped onions, Add ginger-garlic paste and stir-fry. Add the dry spices and with the spatula mix the spices and add chopped tomatoes immediately. Add water as required and simmer until the sauce thickens. Add fried fish to the sauce and spread the curd all around turning the fish upside down and make sure that the curd and the sauce blend. Transfer to a serving dish and garnish with coriander leaves. Serve hot with pulao or steamed rice and salad.

Pix: Subhendu Chaki